A fast stovetop beanless chili that’s packed with flavor and just the right amount of spice. This hearty chili is great for weeknights served on it’s own or with cauliflower rice for a healthy meal that’s paleo and Whole30 compliant.
If you’re a fan of chili and need a quick and simple healthy version that’s definitely not short on flavor, then you’re in the right place!
It’s fast (under 30 minutes) with minimal ingredients and prep. Made in one pot on the stovetop and that’s it!
The chili is beanless to keep it paleo and Whole30 compliant, and you can even sub in another ground meat of your choice (turkey, chicken, pork) without sacrificing flavor.
It can be served with lots of different garnishes to suit anyone’s taste. Since the flavors only get better with time, it’s the perfect recipe to make on a Sunday for healthy meal prep! Or just to have awesome leftovers for lunch the next day.
What You Need to Make this Paleo Beanless Chili
Simple ingredients with the perfect spices and delicious garnishes are all you need for the perfect chili! Here’s everything you’ll need to prepare this beanless chili:
- avocado oil or olive oil
- grass fed ground beef
- Sea salt and black pepper
- onion
- bell pepper
- jalapeno peppers
- garlic
- diced tomatoes
- tomato paste
- beef broth or stock
- cumin
- smoked paprika
- chili powder
- chipotle powder
For garnish:
- cilantro or green onions
- lime
- avocado
- coconut sour cream (see below for how to make this!)
How to Make This Super Tasty Paleo Chili
I love how easy this chili is to make on the stovetop!
Heat a large stock pot over medium high heat and add the oil. Crumble the ground beef into the pot and sprinkle with a little salt and pepper.
Cook the beef, stirring, until 3/4 browned, and at this point you can choose to drain some of the grease if you desire depending on how lean your beef is. Add the onion and bell pepper to the pot and cook until the beef is browned and the veggies softened, then add the jalapeños and garlic and cook another minute.
Once the garlic is softened, add in the tomatoes, tomato paste, broth or stock, spices and salt. Stir to combine, then cover the pot and let the chili simmer for 20 minutes (or longer if you have time.) While the chili simmers, prepare the garnish – see note if making coconut sour cream.
Serve hot garnished as desired and enjoy! Store leftover chili (without garnishes) in a tightly lidded container in the refrigerator for up to 4 days, or freeze to keep longer.
Toppings for Paleo Beanless Chili
The sky is the limit here – depending of course on what your dietary limitations are.
For some delicious Whole30 compliant garnish options, try scallions and cilantro for a little flavor and color and avocado sprinkled with a little lime juice and salt.
And YES there is absolutely a way to make Whole30 compliant sour cream with coconut cream that tastes almost just like the real deal.
I’ve tried a few store bought dairy free sour creams and I always prefer the texture of the homemade version (details below).
How to Make Whole30 Compliant Sour Cream
You can make your own Whole30 compliant sour cream with coconut cream, which is the thick part of a chilled can of coconut milk. You can also buy coconut cream alone in a can. I buy the 365 Whole Foods brand which works very well.
In a medium bowl, mix 1/2 cup of thick, cold coconut cream with 2 teaspoons lemon or lime juice and 1/8 tsp fine sea salt. Feel free to adjust the salt and lemon to taste until you get the perfect amount of “sour” flavor.
You can store the sour cream in a sealed container or jar in the refrigerator for up to 5 days, then simply use as you would regular sour cream.
I hope you’re ready for a healthy, cozy and delicious meal that’s bound to become a go to in your house. Grab your ingredients and your favorite stock pot because it’s time to cook – let’s go!
Quick Stovetop Beanless Chili {Paleo, Whole30, Keto}
Quick Stovetop Beanless Chili {Paleo, Whole30}
A fast stovetop beanless chili that’s packed with flavor and just the right amount of spice. This hearty chili is great for weeknights served on it’s own or with cauliflower rice for a healthy meal that’s paleo and Whole30 compliant.
Ingredients
- 1 Tbsp avocado oil or olive oil
- 2 lbs grass fed ground beef
- Sea salt and black pepper
- 1 medium onion chopped
- 1 large bell pepper chopped (any color)
- 2 small jalapeno peppers seeded and minced
- 4 cloves garlic minced
- 28 oz can fire roasted diced tomatoes
- 6 oz can tomato paste
- 16 oz beef broth or stock
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 Tbsp chili powder
- 1/2 tsp chipotle powder
- 1 tsp fine sea salt
For garnish:
- Cilantro or green onions
- lime
- Sliced avocado
- Coconut sour cream**
Instructions
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Heat a large stock pot over medium high heat and add the oil. Crumble the ground beef into the pot and sprinkle with a little salt and pepper. Cook the beef, stirring, until 3/4 browned, and at this point you can choose to drain some of the grease if you desire, depending on how lean your beef is. Add the onion and bell pepper to the pot and cook until the beef is browned and the veggies softened, then add the jalapeños and garlic and cook another minute.
-
Once the garlic is softened, add in the tomatoes, tomato paste, broth or stock, spices and salt. Stir to combine, then cover the pot and let the chili simmer for 15-20 minutes (or longer if you have time.) While the chili simmers, prepare the garnish - see my note if you're making coconut sour cream.
-
Serve hot, garnished as desired and enjoy! Store leftover chili in a tightly lidded container in the refrigerator for up to 4 days, or freeze to keep longer. You can reheat the chili in the microwave or in a pot on the stovetop.
Recipe Notes
** To make Whole30 compliant sour cream with coconut cream, mix 1/2 cup of thick, cold coconut cream with 2 tsp lemon or lime juice and 1/8 tsp fine sea salt. I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Feel free to adjust the salt and lemon to taste
Nutrition
Want More Quick and Easy Paleo and Whole30 Recipes? Try One of These!
Instant Pot Beef and Bacon Chili
Mexican Cauliflower Fried Rice
Egg Roll in a Bowl with Chicken
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I read it this morning (Day 1 of W30) and knew I wanted to try it. My grocery store didn’t have fresh jalapeños, so I found a jar of organic slices and used chipotle olive oil to spice the dish up…it came together so fast and was delicious!! Definitely a keeper! Thank you!
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Would you be able to do this in a crockpot? Want to try this tonight, but my daughter has dance.
Good stuff! I used some Rotele in lieu of fire roasted tomatoes and put it over a baked potato!
This hearty chili is great for evenings of the week. I love this dish. The taste is great.
We’re doing Whole30 as a family and it has been challenging to find recipes that the kids like as much as the adults. Everyone in the house enjoyed this (9yo, teens & adults) and it would be an easy meal to make for a casual get together with friends (who might enjoy a side of cheese or sour cream with their chili). Thanks for sharing this delicious recipe!
I made this tonight for hosting our friends and everyone LOVED it! I made a double batch and used ground turkey. Flavors are superb. Great job Michelle!
SO delicious! The smoked paprika makes this dish! Thanks for sharing!
Made this chili tonight and we all loved it. Will definitely make again!
This was delicious! I used ground turkey and changed up the seasoning!
How much is in a serving? I have made this many times but I am calorie and macro counting and I can’t seem to figure out a serving size.
Super easy and when asked, my 7 year old reported, “it’s perfect!”
This was great 👍! I didn’t have beef broth so used veggie broth instead, added celery, a bit more chili powder, and about a tablespoon of cacao. It was a tasty quick chili I’ll be making again!
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